Roasted Halloumi with Caramelized Onion and Thyme

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Heat 2 tablespoons of olive oil in a large skillet over medium heat.

   Tip: Use a cast iron skillet for even heat distribution and beautiful caramelization.

2. 2

   Add the sliced onions to the warm oil and stir to coat. Cook for 15-18 minutes, stirring occasionally, until the onions are deeply golden and caramelized.

   Tip: Don't rush this step - low and slow caramelization creates the sweetness you need.

3. 3

   Stir in the minced garlic and fresh thyme sprigs, cooking for another 1-2 minutes until fragrant. Drizzle with balsamic vinegar and honey, then season with half the salt and pepper. Remove from heat.

   Tip: The residual heat will soften the garlic without burning it.

4. 4

   Pat the halloumi slices dry with paper towels and arrange them on a lined baking tray. Drizzle with the remaining 2 tablespoons of olive oil and season with remaining salt and pepper.

   Tip: Dry halloumi creates a crispier exterior when roasted.

5. 5

   Roast the halloumi in the preheated oven for 12-15 minutes until the edges are golden and crispy and the cheese is warm but still holding its shape.

   Tip: Watch carefully near the end - halloumi can brown quickly once it starts.

6. 6

   Transfer the roasted halloumi to a serving plate and top generously with the warm caramelized onions and thyme mixture. Sprinkle with fresh lemon zest before serving.

   Tip: The lemon zest brightens the rich flavors of the caramelized onions and cheese.